This recipe is modified from my New England Clam Chowder
- 4 or 5 strips of bacon, fried until crispy and then crumbled
- 1 or 2 dried chorizo sausages, sliced lengthwise in half, and then into 1/4 inch slices
- 1 large onion diced
- 4 medium potatoes, peeled and diced
- left-over uncooked beans, cut into one and a half inch lengths
- 3 cups of water
- 1 tbsp Chicken-in-a-Mug
- 1 or 2 tbsp(s) each of half & half (or cream) and brandy
- 3 tbsp or so of flour
- ~ 1/2 cup milk
- cut-up left-over turkey, in this case brown meat. I think the amount was about three cups or so; basically whatever you have left over.
*Advice from Al: cut it up really carefully; the brown meat has all sorts of tendons, cartilage and gristle.
- Salt and pepper
- Parsley, minced
- Paprika or Cayenne
- Fry the bacon and chorizo. Once the bacon is crisp, set both aside on a piece of paper towel.
- Add the diced onion to the bacon/chorizo fat.
Once the onion is transparent transfer it to a big pot. Set the fry pan (with all that oniony bacon/chorizo fat) aside.
- Add the potatoes, beans, Chicken-in-a-Mug and water to the big pot. Bring to a boil, turn down to a simmer and cover.
- Meanwhile, add the half & half and brandy to the fry pan containing the bacon/chorizo fat and bring to a boil.
- Add the flour to this mix and stir constantly for a couple of minutes.
- Add the milk a little bit at a time, and keep adding until it has thickened into a light runny cream sauce. At this point you can add any left-over gravy.
- Pour the cream sauce into the big pot, stir. Add salt and pepper to taste.
- Once the potatoes are cooked (about 10-15 minutes), add the turkey, any other left-over cooked vegetables, corn niblets (if you have them), chorizo and crumbled bacon. *Advice from Sue: “put the turkey meat in the pot near the end and just heat it slightly. If you cook the brown meat for a long time it has a tendency to get stringy.”
- Top with minced parsley and paprika (or cayenne) as a garnish. Serve.